Summer Chickpea Salad with Apricots

This chickpea salad, good anytime with dried apricots, gets a midsummer upgrade here with chopped, fresh apricots. The chickpeas are mixed with Italian parsley and other herbs, kalamata olives, and extra virgin olive oil. I served it with a currant-pistachio rice pilaf, steamed cauliflower, and watermelon with lime juice and mint. Use one batch of my Basic Chickpeas cooked with bay leaves and garlic, or pull out two cans of chickpeas from the cupboard.

I adapted the Turkish Garbanzo Salad from Puget Consumer’s Co-op’s deli, scaling PCC’s recipe down from commercial size, making it lighter and less vinegary, and using the fresh apricots instead of the original dried ones.

Serve, or if you have time (ideal but not required), marinate for several hours and then serve.

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Hummus made with Sesame Seeds and Homemade Chickpeas This hummus recipe is at least a little different from the many others out there, using fresh homemade chickpeas and whole sesame seeds blended with lemon juice and a few other ingredients to make a tahini sauce to blend with the chickpeas.

What a wonderful salad with so many great textures and flavors going on! I love having salads like this on hand during the summer for a cool lunch or dinner.Reeni recently posted..Peaches and Cream Bundt Cake

I must confess, I’ve never used apricots in any savory application. Now that I’m finally beginning to get over my prejudice against fruit in savory dishes, I must try this! It definitely looks like a promising place to start.Hannah recently posted..Feed Your Hungryface